Food Compositions Containing All Essential Nutrients

Description

CROSS-REFERENCE TO RELATED APPLICATION

This application claims priority of Provisional Patent Application 62/109,911, filed on Jan. 30, 2015, the disclosure of which is incorporated herein by reference.

FIELD

This disclosure relates to nutritional food compositions.

BACKGROUND

The nutritional literature indicates broad agreement as to which nutrients are essential and how much of each of them people need daily. Despite this knowledge, people eat a poor diet, which is low in essential nutrients, according to the 2010 U.S. Dietary Guidelines. Chronic, low consumption of essential nutrients leads to: suboptimal physical and impaired mental development in children, and increased oxidative stress leading to an increased risk of chronic conditions of aging in adults (e.g., obesity, heart disease, and diabetes). To overcome low intakes, some people take dietary supplements containing essential nutrients. Most commercially available supplements for children and adults do not contain all of the essential nutrients, do not contain enough of them, or both of these. Some contain more than enough (i.e., >100% Daily Value [DV]). As such, most supplements do not address the problem of providing adequate and appropriate amounts of essential nutrients; and using pills to obtain essential nutrients, rather than getting them through foods, does not foster good eating habits.

There are known nutrients, which are essential for life. There is awareness from observational studies that certain diseases can be prevented by eating certain foods.

DEFINITIONS OF ESSENTIAL NUTRIENTS

Following are accepted definitions of essential nutrients:

• • The substance is required in the diet for growth, health, and survival.
  • Its absence from the diet or inadequate intake results in characteristic signs of deficiency disease and, ultimately, death.
  • Growth failure and characteristic signs of deficiencies are prevented only by the nutrient or a specific precursor of it, not by other substances.
  • Below some critical level of intake of the nutrient, growth response and severity of sign of deficiency are proportional to the amount consumed.
  • The substance is not synthesized in the body and is, therefore, required to be ingested throughout life.

Nutrition Labeling.

Packaged foods are labeled, where essential nutrients are expressed as a percentage of the Daily Value (% DV). The 100% DV depicts what people need every day. These are for children aged 4 years of age and older, and adults. There are other nutrients that don't garner a % DV, but are nevertheless important.

Listed below in Table 1 are the essential nutrients as expressed by the FDA, along with the amount equal to 100% DV.

	TABLE 1
	Total fat	65	g
	Saturated fat	20	g
	Cholesterol	300	mg
	Sodium	2,400	mg
	Potassium	3,500	mg
	Total carbohydrate	300	g
	Dietary fiber	25	g
	Vitamin A	5,000	IU
	Vitamin C	60	mg
	Calcium	1,000	mg
	Iron	18	mg
	Vitamin D	400	IU
	Vitamin E	30	IU
	Vitamin K	80	mcg
	Thiamin	1.5	mg
	Riboflavin	1.7	mg
	Niacin	20	mg
	Vitamin B6	2	mg
	Folate	400	mcg
	Vitamin B12	6	mcg
	Biotin	300	mcg
	Pantothenic acid	10	mg
	Phosphorus	1,000	mg
	Iodine	150	mcg
	Magnesium	400	mg
	Zinc	15	mg
	Selenium	70	mcg
	Copper	2	mg
	Manganese	2	mg
	Chromium	120	mcg
	Molybdenum	75	mcg
	Chloride	3,400	mg

The main reason that people don't get all of the essential nutrients and don't get them at the right amounts is that people eat the wrong foods. Essential nutrient-rich foods include fruits, vegetables, whole grains, and dairy products. Table 2 lists foods which are rich in nutrients but which are typically not consumed in sufficient quantities so as to supply 100% of the DV of each essential nutrient. The percentage values in the table are the percentage of the 100% DV amount which is consumed by the average person per day.

	TABLE 2
	Whole grains	(15%)
	Vegetables	(59%)
	Fruits	(42%)
	Dairy	(52%)
	Seafood	(44%)
	Oils	(61%)

Also, people often eat too much of the wrong foods (e.g., salt, sugar, saturated fats), which increases the risk of chronic diseases like obesity, diabetes, and heart disease. Table 3 lists examples of these “wrong foods” which are often eaten in excess. The percentage values in the table are the percentage of the 100% DV amount which is consumed by the average person per day.

	TABLE 3
	Calories from solid fats, added sugars	(280%)
	Refined grains	(200%)
	Sodium	(149%)
	Saturated fats	(110%)

There is no evidence that the diet will improve. Researchers at the Harvard School of Public Health do not embrace the 2010 U.S. Dietary Guidelines (U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans 2010, 7^th Edition, Washington D.C.: U.S. Government Printing Office, December 2010) and created their own measure to assess how well the population eats (Wang DD. JAMA Intern Med 2014; September 1). Both measures found much the same thing—Americans cat a poor diet. Between 1999 and 2010 one score of diet quality increased slightly, but half of the improvement was related to a decrease in trans fat intake. These were removed (or banned) from most foods during this period, so the change was expected. People also ate a bit more foods containing essential nutrients (e.g., fruit, whole grains, and nuts and legumes), but overall, the American diet is still considered poor according to these investigators.

More Confirmation that People Don't Get all of their Essential Nutrients

Most people (adults and children) don't get all of the essential nutrients at 100% DV every day. Charts A and B of FIG. 1 set out the percentage of the population with vitamin (A) and mineral (B) intakes below the estimated average requirement (EAR) for individuals aged ≧2 years (data from NHANES 2003-2006; n=16,110). Usual intakes from foods (naturally occurring and that from naturally occurring plus added via enrichment and/or fortification) and dietary supplements were estimated by using the National Cancer Institute method with 2 d of reported intake. (EAR, estimated average requirement; Vit, vitamin; Ribo, riboflavin.)

From FIG. 1, it is clear that food alone does not regularly assure that all essential nutrient needs are met in adults and children ≧2 years of age. And, the failure to get 100% DV of the essential nutrients is even true for those who eat regular food and use fortified foods (like cereal containing vitamins and minerals), and for those who eat regular food, use fortified foods and take supplements.

Children have chronic low intakes of essential nutrients, just like adults. Those who just consume foods have suboptimal intakes of many nutrients. Children who consume foods and fortified foods have some improvement, and those who consume foods, fortified foods, and take dietary supplements experience even greater increases in the intake of essential nutrients. However, many are still consumed at suboptimal amounts. Charts A and B of FIG. 2 set out the percentage of the population with usual intake below the EAR. Subgroups shown had the lowest (A, children aged 2 to 8 years) and highest (B, females aged 14 to 18 years) prevalence of inadequate intakes among the total population aged 2 to 18 years.

Consequences of not Eating Enough Essential Nutrients

Adults.

Many people fail to meet all of their micronutrient needs each day. It has been postulated that chronic, low micronutrient intake may accelerate some diseases of aging (e.g., cancer, heart disease, and diabetes), and that regular intake of all essential nutrients can reduce these slow aging and reduce disease risk.

Americans consume a lot of micronutrient-poor foods, which are usually tasty, inexpensive, and calorically dense. This leads to a chronic inadequate consumption of essential micronutrients. Significant metabolic disruptions occur as a result, leading to premature aging and increased risk of chronic disease. Table 4 sets forth examples of what happens with inadequate micronutrient intakes of specific nutrients over time. The proposed mechanisms for how the lack of essential nutrients affect health is related to: (1) direct tissue and cell damage by oxidative free radicals, and (2) chromosomal breaks (DNA damage).

	TABLE 4
		Consequences of inadequate intake over
	Micronutrient	time
	Antioxidants like	Free radical damage, especially to the
	vitamin C and E	mitochondria
		Accelerated aging
		Impaired cognition
	Magnesium	Colon cancer
		High blood pressure
		Osteoporosis
		Diabetes and metabolic syndrome
	Vitamin D	Cancer of the breast, colon, prostate,
		pancreas
		Heart disease
	Calcium	Diabetes
	Potassium	Heart disease
	Omega-3s	Melanoma and other cancers
		Impaired cognition
	Vitamin B12	Cognition
	Thiamine	Cognitive impairment
		Diabetes
	Iron	Diminished immune function
		Neuromuscular abnormalities

In the absence of adequate micronutrients, the body may shunt the few that are available for ATP synthesis (energy for the body, which is needed immediately). This action would be done at the expense of not fixing DNA damage or reducing oxidative stress to blood cells and organ tissues. This is a mechanism for allocating scare micronutrients to favor short-term survival at the expense of long-term health. The need for meeting all of the micronutrient needs on a regular basis is thus quite significant.

Children.

Children eating foods have suboptimal intakes of essential nutrients, especially for vitamins A, D, E, folate, and calcium. Fortification noticeably increases the intakes of iron, and most other nutrients except vitamin E. With each additional source of nutrients (going from food alone, to food plus fortified/enriched foods, to food plus fortified/enriched foods and dietary supplements), the percentage of the total population with suboptimal nutrient intakes was reduced. Few children consume essential nutrients in excess of the upper limit of safety. The group most at risk is those aged 2 to 8 years, and the risk is limited to folic acid, niacin, and zinc. It is a challenge especially in children to assure that they consume the target nutrient goals. Technical challenges, including taste, mass, or stability issues, present barriers to the addition of some shortfall nutrients; therefore fortification is not a panacea.

Hidden hunger is a nutritional deficiency that occurs in the presence of an otherwise nutritionally or calorically appropriate diet. Hidden hunger has been identified as a major public health issue as individuals with borderline micronutrient deficiencies do not develop classic signs and symptoms of over deficiencies. However, if not identified and managed appropriately, affected individuals will suffer from long-term consequences, such as stunted growth and varying degrees of neurocognitive deficit.

SUMMARY

This disclosure features a line of foods that are made from wholesome ingredients that are chosen for nutrition, taste, and mouth-feel. The foods are, as needed, enriched with sources of essential nutrients, so that each food composition provides at least about 50% DV for each essential nutrient. Preferably, but not necessarily, each also provides at least about 25 grams protein. Each serving of the subject foods complies with healthy eating criteria for fat, sugar, and salt, and preferably provides close to one-third of the daily allotment of each. The foods are meant to replace all or part of a meal. The foods are appropriate for children aged four years and older, and adults. People can for example consume one or two servings of these meals a day and eat other foods for the rest of their dietary needs.

Table 5 sets forth the 43 “essential nutrients” of the foods of the present disclosure. The disclosed food compositions each include at least some amount of each of these 43 essential nutrients.

	TABLE 5
	Water
	Omega-3 fatty acids
	Omega-6 fatty acids
	Sodium
	Potassium
	Essential amino acids (12): leucine,
	isoleucine, lysine, methionine, cysteine,
	phenylalanine, tyrosine, tryptophan,
	threonine, valine, histidine, arginine
	Vitamin A
	Vitamin C
	Calcium
	Iron
	Vitamin D
	Vitamin E
	Vitamin K
	Thiamin
	Riboflavin
	Niacin
	Choline
	Vitamin B6
	Folate
	Vitamin B12
	Biotin
	Pantothenic acid
	Phosphorus
	Iodine
	Magnesium
	Zinc
	Selenium
	Copper
	Manganese
	Chromium
	Molybdenum
	Chloride

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 includes two charts that illustrate the percentage of the population with vitamin (A) and mineral (B) intakes below the EAR for individuals aged 2 years.

FIG. 2 includes two charts that illustrate the percentage of the population with usual intake below the EAR. Subgroups shown had the lowest (A, children aged 2 to 8 years) and highest (B, females aged 14 to 18 years) prevalence of inadequate intakes among the total population aged 2 to 18 years.

DETAILED DESCRIPTION

This disclosure features food compositions that provide all of the essential nutrients to children and adults, in foods that most consider to taste good. The food compositions can be shelf-stable for up to two years. Each food composition is made with real foods. As needed in order to comprise all of the essential nutrients, the compositions can be enriched with vitamins and minerals. The compositions can be but need not be dehydrated. If they are dehydrated they can be re-constituted by adding hot water and stirring vigorously for several minutes.

Table 6 describes all of the essential nutrients that are included in the subject food compositions, giving the preferred amount (with preferred range given in parentheses), the minimum amount (lowest end), and a recommended maximum amount (highest end) per serving.

TABLE 6
Nutrient	Preferred amount	Lowest end	Highest end*

Calories (kcal)	350	(200-500)	1	1,000
Water (mL)	300	(250-350)	10	500
Omega-3 fat (mg)	1,500	(1,000-3,000)	1	5,000
Omega-6 fat (mg)	1,500	(1,000-3,000)	1	5,000

Amino acids: a	To yield 25 grams	1	100
mixture of leucine,	(20-30). May be
isoleucine, lysine,	inherent in foods or
methionine, cysteine,	added as free amino
phenylalanine,	acids or peptides
tyrosine, tryptophan,
threonine, valine,
histidine, arginine

Vitamin A (IU)	2,500	(1,000-3,500)	1	3,000	mcg
(5,000 IU = 1,500 mcg)

Vitamin C (mg)	30	(15-45)	1	2,000
Calcium (mg)	500	(250-750)	1	2,500

Iron (mg)

9

1

45

Vitamin D (IU)	200	(100-400)	1	100	mcg
(400 IU = 10 mcg)
Vitamin E (IU)	15	(10-30)	1	1,000	mg
(30 IU = 20 mg)

Vitamin K (mcg)	40	(10-80)	3	n/d
				(no data)
Thiamin mg	0.75	(0.25-1.5)	0.1	n/d
Riboflavin mg	0.85	(0.4-1.7)	0.1	n/d
Niacin mg	10	(3-20)	1	35
Choline (mg)	100	(50-300)	1	1,000
Vitamin B6 mg	1	(0.5-2)	0.1	100
Folate mcg	200	(100-400)	1	1,000
Vitamin B12 mcg	3	(1-6)	1	n/d
Biotin mcg	150	(50-300)	1	n/d
Pantothenic acid mg	5	(1-10)	1	n/d
Phosphorus mg	500	(100-1,000)	1	4,000
Iodine mcg	75	(25-150)	1	1,100
Magnesium mg	200	(50-400)	1	350 mg when added
				as a supplement due
				to increased chance
				of gastrointestinal
				disturbances. No
				such problems
				associated with
				magnesium found in
				foods.
Zinc mg	7.5	(1-15)	0.5	40
Selenium mcg	35	(10-70)	1	400
Copper mg	1	(0.25-2)	0.1	10
Manganese mg	1	(0.1-2)	0.001	11
Chromium mcg	60	(10-120)	1	n/d
Molybdenum mcg	37.5	(10-75)	1	2,000
Chloride mg	1,700	(500-3,400)	1	3,600
*Not to exceed Upper limit of safety.

Table 7 includes estimated tolerable upper limit values. It is believed but not required that the subject food compositions should not provide more than this value. The Food and Nutrition Board of the Institute of Medicine has set the Dietary Reference Intakes (DRIs): Tolerable Upper Limit Intake Levels for the essential nutrients. The upper limit is the highest level of daily nutrient intake that is likely to pose no risk of adverse health effects to almost all individuals in the general population. These do not apply to someone under medical supervision. The total intake represents nutrients from food, water, and supplements. Upper limits could not be established for some nutrients due to lack of data, so staying close to 100% DV is advisable.

TABLE 7
	Tolerable Upper Intake Levels
Nutrients with Percentage Daily	(based on males 19-30 years;
Value (% DV), and the 100% DV	the values vary slightly by
amount	age and gender)

Vitamin A 5,000 IU (1,500 mcg)

3,000

mcg

Vitamin C 60 mg	2,000
Calcium 1,000 mg	2,500
Iron 18 mg	45

Vitamin D 400 IU (=10 mcg)	100	mcg
Vitamin E 30 IU (20 mg)	1,000	mg

Vitamin K 80 mcg	n/d
	(no data)
Thiamin 1.5 mg	n/d
Riboflavin 1.7 mg	n/d
Niacin 20 mg	35
Vitamin B6 2 mg	100
Folate 400 mcg	1,000
Vitamin B12 6 mcg	n/d
Biotin 300 mcg	n/d
Pantothenic acid 10 mg	n/d
Phosphorus 1,000 mg	4,000
Iodine 150 mcg	1,100
Magnesium 400 mg	350 (This relates only to
	magnesium from supplements,
	due to increased chance of
	gastrointestinal disturbances.
	No such effects have been
	observed in foods.)
Zinc 15 mg	40
Selenium 70 mcg	400
Copper 2 mg	10
Manganese 2 mg	11
Chromium 120 mcg	n/d
Molybdenum 75 mcg	2,000
Chloride 3,400 mg	3,600

Sources of Nutrients and Essential Nutrients

The subject food compositions contain real foods that provide different macronutrients. Table 8 shows which nutrients are in existing real foods that can be used in the subject food compositions (preferred) and others that could alternatively be used.

TABLE 8
Major	Foods used in
macronutrient	existing products	Other foods
supplied	(preferred)	that could be used
Carbohydrate	Rice
	Brown sugar, white sugar	Evaporated Cane Juice
	Turbinado Sugar	Mannose
	Oats	Galactose
	Apples	Sucrose
	Tomato	Juice-White Grape, Apple
	Fructose	Coconut Palm Sugar
	Lactose	Noodle/Pasta
	Butter milk	Agave Syrup
	Maltodextrin	Raisins
	Corn starch
	Carrot	Gum Acacia
	Instant rice	Rice Crisps
	Red bell peppers	Sucanat
	Durum wheat flour	Quinoa
	Mushroom	Sorghum
	Potato	Teff
	Spinach	Amaranth
	Sweet corn	Cassava Flour
	Molasses	Corn Flour
	Beet	Maple Syrup
		Honey
		Bread Crumbs
Protein	Textured Vegetable Protein	Pea Protein
	Milk Protein Isolate	Egg
	Non-fat dry milk
	Milk protein (concentrate)
	Whole milk powder
	Oat protein
	Mozzarella cheese
	Whey protein
	Yeast extract
	Red beans
	Chicken
	Parmesan cheese
	Dehydrated cheddar cheese
	Vermont cheddar cheese
	(cultured milk, salt,
	enzymes)
	Blue cheese (cultured
	pasteurized milk, salt,
	enzymes)
	Peanut flour
Fat	Rice bran oil	Sunflower
	Butter (cream, salt)	Soybean
	Butter milk (dry)	Milk Fat
	Extra Virgin Olive oil	Palm Oil
	Butter oil	Coconut Fat
	Sweet cream solids	Coconut Oil
	Ghee	Peanut Oil
	Flax	Corn Oil
	High-oleic safflower oil	Hemp
	Sesame oil	Rape Seed Oil
Fiber	Hulled hemp seeds	Pectin
	Oat fiber	Psyllium
	Cellulose Gum	Gums
	Carrageenan	Lignin

Types of Flavorings/Seasonings in the Subject Food Compositions

The flavors of food compositions can be enhanced with flavorings, such as those set forth in Table 9 (which are preferred in some cases but not required).

TABLE 9
	Ingredient used in
	existing products	Other ingredients
Classification	(preferred)	that could be used
Seasoning	Sea salt
	Natural flavor
	Citric acid	Barbecue
	Vinegar powder	Cajun
	(maltodextrin, vinegar,
	food starch)
	Mustard	Cheese
		Chicken & Herb
		Butter & Herb
	Soy sauce (fermented	Thai
	soybeans, wheat, salt)
		Sour Cream & Onion
		Chili Cheese
		Jalepeno Cheese
		Cheddar Cheese
		Ranch
		Asian Chili Garlic
		Teriyaki Style
		Roasted Red Pepper
Herbs/spice	Onion	Scallions
(plant)	Garlic	Thyme
	Oregano	Sage
	Red pepper (Cayenne)	Shallots
	Basil	Caraway
	Ground cinnamon	Fennel
	Black pepper	Cloves
	Lime	Ginger
	Cilantro	Curry
	Celery extract	Marjoram
	Paprika	Parsley
	Cumin	Poppy Seeds
	Chili powder	Rosemary
	Coriander	Sesame Seeds
	Nutmeg	Tarragon
	Ancho pepper	All Spice
	Chipotle pepper	Lavender
	Guajillo pepper	Saffron
	Tumeric	Mint Leaves
	Chives	Bay Leaves
	Dill	Anise
	Celery	Vanilla Bean
	Tamarind powder	Hibiscus Blossoms
		Lemon Grass
		Cardamon
		Cayene
		Chervil
		Fenugreek
		Garham Masala
Others	Soy Lecithin
	Cellulose	Ascorbic
	Gum (xantham)	Furmaric
	Malic acid	Tartaric
	Egg yolk	Phosphoric
	Lactic acid	Fruit
	Hot sauce	Vegetable
	Mono- and di-glycerides	Herb
	Disodium inosinate	Bark
	Disodium guanylate	Bud
		Root
		Dairy
	Color added (Yellow 5	Glycerin
	Lake, Yellow 6 Lake,
	Yellow 5, Yellow 6)
	Lactic acid
	Fish powder

Sources of Essential Nutrients in the Food Compositions

Some essential nutrients are naturally occurring in the foods that can be used in the subject food compositions, and others need to be added to meet the 50% DV goal, to make sure all of the essential nutrients are included, or both reasons. The amount of each essential nutrient added depends upon the foods used. Non-limiting, illustrative examples are given in table 10.

TABLE 10
Major	Essential
essential	nutrients used in
nutrient	existing products	Other nutrient forms
category	(preferred)	that could be used
Vitamins	Vitamin A (Palmitate)	Beta-Carotene
		Vitamin A Acetate
	Vitamin B1 (Thiamine	Thiamine Mononitrate,
	Mononitrate)
	Vitamin B2 (Riboflavin)	Riboflavin
	Vitamin B3 (Niacinamide)	Niacinamide
	Vitamin B6 (Pyridoxine)	Pyridoxine
		Hydrochloride
	Vitamin K
	Vitamin B5 (Pantothenic	D-Calcium Pantothenate
	Acid)
	Vitamin B12	Cyanocobalamin
	(Cyanocobalamin)
	Vitamin B8 (Biotin)	D-Biotin
	Vitamin C (Ascorbic Acid)	Ascorbic Acid
	Vitamin D (Cholecalciferol)	Cholecalciferol
	Vitamin E (Tocopheryl	dl-Alpha-Tocopheryl
	Acetate)	Acetate
		dl-Alpha-Tocopheryl Acid
		Succinate
		Vitamin E Acetate
	Folic Acid
Minerals/	Manganese Sulfate	Manganese Glucinate
trace	Copper Oxide	Copper Gluconate
elements		Copper Sulfate
	Chromium Chloride	Chromium Picolinate
	Sodium Molybdate	Molybdenum (Sodium
		Molydate)
	Ferric Orthophosphate	Ferrous Fumarate
	Ferrous Sulfate	Carbonyl Iron
	Calcium Phosphate	Dibasic Calcium Phosphate
	Calcium caseinate	Calcium Carbonate
		Calcium Citrate
	Potassium Iodide
	Magnesium Oxide	Magnesium Stearate
		Magnesium Aspartate
		Magnesium Silicate
	Zinc Oxide	Zinc Picollinate
	Sodium Selenite	Selenium (Sodium
		Selenate)
		Sodium Ascorbate
		Croscarmellose Sodium
		Vanadium (Sodium
		Metavanadate)
	Potassium Phosphate

Following are several illustrative, non-limiting examples of foods that are formulated under the present disclosure, and their nutrient analyses. These illustrate certain aspects of the invention. Many other foods can be formulated per this invention.

Food 1: Apple Oatmeal

Apple Oatmeal Formulation

	Amount of Boiling Water:	⅔ cup
	Ingredients:	grams

	Thick Rolled Oats (21.69 umol TE/g)	20.00
	(where TE stands for Trolox
	Equivalents, per g dry matter)
	Milk protein isolate	13.00
	Quick Oats (21.69 umol TE/g)	12.00
	Turbinado Sugar	12.00
	Soy Flake	11.50
	Apple, ⅙″ Diced, Chewy, Air Dried	8.00
	(150 umol/TE/g)
	High Oleic Safflower Oil	4.00
	Flax Seed Powder	3.80
	Coconut Oil	3.00
	Dipotassium Phosphate	0.260
	Oat Fiber	1.00
	Dried Whole Egg Powder	1.00
	Ground Cinnamon (1432 umol TE/g)	0.30
	Bag Butter Powder	0.30
	Dicalcium Phosphate	0.940
	Sea Salt	0.25
	Magnesium Oxide	0.1450
	DL-Alpha Tocopheryl Acetate (Vitamin E)	0.0300
	Ascorbic Acid (Vitamin C)	0.0280
	Vitamin A Palmitate	0.0100
	Niacinamide (Vitamin B3)	0.0095
	Zinc Oxide	0.0061
	D-Calcium Pantothenate (Vitamin B5)	0.0049
	Ferric Orthophosphate	0.0048
	Vitamin D3	0.00193
	Pyridoxine HCL (Vitamin B6)	0.00096
	Riboflavin (Vitamin B2)	0.00074
	Copper Oxide	0.00071
	Thiamine Mononitrate (Vitamin B1)	0.00058
	Manganese Sulfate	0.00035
	Folic Acid	0.00016
	D-Biotin (Vitamin B8)	0.00015
	Potassium Iodide	0.000075
	Chromium Chloride	0.000049
	Vitamin K	0.00004
	Sodium Molybdate	0.0000145
	Selenium	0.0120
	Cyanocobalain (vitamin B-12)	0.00000165
	Total:	91.606

Apple Oatmeal

	Nutrient Analysis	Yield:	1 serving
		No. Ingredients:	38

Nutrient	Value	Unit	Goal	% of goal
Weight	92.154	g
Kilocalories	352.127	kcal	2000.000	18%
Protein	25.941	g	50.000	52%
Carbohydrate	43.215	g	300.000	14%
Fat, Total	11.797	g	65.000	18%
Alcohol	0.000	g
Cholesterol	36.602	mg	300.000	12%
Saturated Fat	3.741	g	20.000	19%
Monounsaturated Fat	3.662	g
Polyunsaturated Fat	1.581	g
MFA 18:1, Oleic	3.705	g
PFA 18:2, Linoleic	0.738	g
PFA 18:3, Linolenic	0.760	g
PFA 20:5, EPA	0.000	g
PFA 22:6, DHA	0.000	g
Trans Fatty Acid	0.028	g
Sodium	148.279	mg	2400.000	6%
Potassium	1739.310	mg	3500.000	50%
Vitamin A (RE)	1.633	RE
Vitamin A (IU)	2491.919	IU	5000.000	50%
Vitamin A (RAE)	0.045	μg
Beta-Carotene	0.336	μg
Alpha-Carotene	0.003	μg
Lutein (+Zeaxanthin)	0.666	μg
Beta-Cryptoxanthin	0.387	μg
Lycopene	0.045	μg
Vitamin C	29.879	mg	60.000	50%
Calcium	496.285	mg	1000.000	50%
Iron	8.960	mg	18.000	50%
Vitamin D (ug)	0.000	μg	10.000	0%
Vitamin D (IU)	200.750	IU	400.000	50%
Vitamin E (mg)			20.000
Vitamin E (IU)	15.071	IU	30.000	50%
Alpha-Tocopherol	0.010	mg
Thiamin	0.755	mg	1.500	50%
Riboflavin	0.850	mg	1.700	50%
Niacin	10.012	mg	20.000	50%
Pyridoxine (Vitamin B6)	0.993	mg	2.000	50%
Folate (Total)	200.308	μg	400.000	50%
Folate (DFE)	0.018	μg
Cobalamin (Vitamin B12)	2.984	μg	6.000	50%
Biotin	150.000	μg	300.000	50%
Pantothenic Acid	4.986	mg	10.000	50%
Vitamin K	40.109	μg	80.000	50%
Phosphorus	500.060	mg	1000.000	50%
Iodine	75.000	μg	150.000	50%
Magnesium	199.869	mg	400.000	50%
Zinc	7.484	mg	15.000	50%
Copper	0.996	mg	2.000	50%
Manganese	0.992	mg	2.000	50%
Selenium	35.125	μg	70.000	50%
Fluoride		μg
Chromium	0.061	mg	0.120	50%
Molybdenum	37.500	μg	75.000	50%
Dietary Fiber, Total	8.347	g	25.000	33%
Soluble Fiber	1.889	g
Insoluble Fiber	4.664	g
Crude Fiber	0.073	g
Sugar, Total	17.326	g
Glucose	0.003	g
Galactose	0.000	g
Fructose	0.003	g
Sucrose	11.903	g
Lactose	0.000	g
Maltose	0.000	g
Sugar Alcohol	0.000	g
Other Carbohydrate	0.235	g
Tryptophan	301.687	mg
Threonine	957.068	mg
Isoleucine	1205.168	mg
Leucine	2035.369	mg
Lysine	1684.159	mg
Methionine	510.564	mg
Cystine	217.904	mg
Phenylalanine	1152.828	mg
Tyrosine	994.908	mg
Valine	1337.612	mg
Arginine	1570.888	mg
Histidine	611.491	mg
Alanine	856.008	mg
Aspartic Acid	2149.224	mg
Glutamic Acid	4601.709	mg
Glycine	704.795	mg
Proline	617.687	mg
Serine	1212.005	mg
Moisture	5.616	g
Ash	2.183	g
Caffeine	0.000	mg

DAILY VALUES/RDI - ADULT/CHILD

	Percentage of Kcals
	Protein	27.1%
	Carbohydrate	45.2%
	Fat, total	27.7%
	Alcohol	0.0%

Food 2: Plain Oatmeal

Plain Oatmeal Formulation

	Amount of Boiling Water:	⅔ cup
	Ingredients:	grams

	Thick Rolled Oats (21.69 umol TE/g)	20.00
	Milk protein isolate	13.00
	Quick Oats (21.69 umol TE/g)	12.00
	Turbinado Sugar	12.00
	Soy Flake	11.50
	High Oleic Safflower Oil	4.00
	Flax Seed Powder	3.80
	Coconut Oil	3.00
	Dipotassium Phosphate	0.26
	Oat Fiber	1.00
	Dried Whole Egg Powder	1.00
	Nat. Vanilla Flavor	0.40
	Bag Butter Powder	0.30
	Ground Cinnamon	0.30
	Dicalcium Phosphate	0.94
	Sea Salt	0.25
	Magnesium Oxide	0.145
	DL-Alpha Tocopheryl Acetate (Vitamin E)	0.0301
	Ascorbic Acid (Vitamin C)	0.0295
	Vitamin A Palmitate	0.01
	Niacinamide (Vitamin B3)	0.0095
	Zinc Oxide	0.0061
	D-Calcium Pantothenate (Vitamin B5)	0.0049
	Ferric Orthophosphate	0.0048
	Vitamin D3	0.00193
	Pyridoxine HCL (Vitamin B6)	0.00098
	Riboflavin (Vitamin B2)	0.00074
	Copper Oxide	0.00073
	Thiamine Mononitrate (Vitamin B1)	0.00058
	Manganese Sulfate	0.00037
	Folic Acid	0.00016
	D-Biotin (Vitamin B8)	0.00015
	Potassium Iodide	0.000075
	Chromium Chloride	0.000049
	Vitamin K	0.00004
	Sodium Molybdate	0.0000145
	Selenium	0.012000
	Cyanocobalain (vitamin B-12)	0.00000165
	Total:	84.008

Plain Oatmeal

	Nutrient Analysis	Yield:	1 serving
		No. Ingredients:	38

Nutrient	Value	Unit	Goal	% of goal
Weight	84.616	g
Kilocalories	331.559	kcal	2000.000	17%
Protein	25.884	g	50.000	52%
Carbohydrate	37.845	g	300.000	13%
Fat, Total	11.677	g	65.000	18%
Alcohol	0.000	g
Cholesterol	36.602	mg	300.000	12%
Saturated Fat	3.721	g	20.000	19%
Monounsaturated Fat	3.657	g
Polyunsaturated Fat	1.546	g
MFA 18:1, Oleic	3.705	g
PFA 18:2, Linoleic	0.738	g
PFA 18:3, Linolenic	0.760	g
PFA 20:5, EPA	0.000	g
PFA 22:6, DHA	0.000	g
Trans Fatty Acid	0.028	g
Sodium	148.283	mg	2400.000	6%
Potassium	1745.680	mg	3500.000	50%
Vitamin A (RE)	0.088	RE
Vitamin A (IU)	2524.995	IU	5000.000	50%
Vitamin A (RAE)	0.045	μg
Beta-Carotene	0.336	μg
Alpha-Carotene	0.003	μg
Lutein (+Zeaxanthin]	0.666	μg
Beta-Cryptoxanthin	0.387	μg
Lycopene	0.045	ug
Vitamin C	29.834	mg	60.000	50%
Calcium	504.743	mg	1000.000	50%
Iron	8.936	mg	18.000	50%
Vitamin D (ug)	0.000	μg	10.000	0%
Vitamin D (IU)	200.750	IU	400.000	50%
Vitamin E (mg)			20.000
Vitamin E (IU)	15.121	IU	30.000	50%
Alpha-Tocopherol	0.010	mg
Thiamin	0.748	mg	1.500	50%
Riboflavin	0.846	mg	1.700	50%
Niacin	9.977	mg	20.000	50%
Pyridoxine (Vitamin B6)	0.985	mg	2.000	49%
Folate (Total)	200.308	μg	400.000	50%
Folate (DFE)	0.018	μg
Cobalamin (Vitamin B12)	2.984	μg	6.000	50%
Biotin	150.000	μg	300.000	50%
Pantothenic Acid	4.963	mg	10.000	50%
Vitamin K	40.109	μg	80.000	50%
Phosphorus	497.358	mg	1000.000	50%
Iodine	75.000	μg	150.000	50%
Magnesium	198.711	mg	400.000	50%
Zinc	7.469	mg	15.000	50%
Copper	1.004	mg	2.000	50%
Manganese	1.003	mg	2.000	50%
Selenium	35.009	μg	70.000	50%
Fluoride		μg
Chromium	0.061	mg	0.120	50%
Molybdenum	37.500	μg	75.000	50%
Dietary Fiber, Total	7.613	g	25.000	30%
Soluble Fiber	1.889	g
Insoluble Fiber	4.664	g
Crude Fiber	0.073	g
Sugar, Total	12.858	g
Glucose	0.003	g
Galactose	0.000	g
Fructose	0.003	g
Sucrose	11.903	g
Lactose	0.000	g
Maltose	0.000	g
Sugar Alcohol	0.000	g
Other Carbohydrate	0.000	g
Tryptophan	301.687	mg
Threonine	957.068	mg
Isoleucine	1205.168	mg
Leucine	2035.369	mg
Lysine	1684.159	mg
Methionine	510.564	mg
Cystine	217.904	mg
Phenylalanine	1152.828	mg
Tyrosine	994.908	mg
Valine	1337.612	mg
Arginine	1570.888	mg
Histidine	611.491	mg
Alanine	856.008	mg
Aspartic Acid	2149.224	mg
Glutamic Acid	4601.709	mg
Glycine	704.795	mg
Proline	617.687	mg
Serine	1212.005	mg
Moisture	5.656	g
Ash	2.183	g
Caffeine	0.000	mg

DAILY VALUES/RDI - ADULT/CHILD

	Percentage of Kcals
	Protein	28.8%
	Carbohydrate	42.0%
	Fat, total	29.2%
	Alcohol	0.0%

Food 3: Breakfast Rice

Breakfast Rice Formulation

	Amount of Boiling Water:	⅔ cup
	Ingredients:	grams

	Instant White Rice Enriched	28.00
	Milk protein isolate	14.70
	Turbinado sugar	12.00
	Soy Flake	12.00
	High Oleic Safflower Oil	4.00
	Flax Seed Powder	3.80
	Oat Fiber0	3.50
	Coconut Oil	3.00
	Dipotassium Phosphate	0.30
	Dried Whole Egg Powder	1.00
	Nat. Vanilla Flavor	0.40
	Bag Butter Powder	0.30
	Sea Salt	0.25
	Dicalcium Phosphate	0.48
	Magnesium Oxide	0.135
	Ground Cinnamon (1432 umol/TE/g)	0.10
	DL-Alpha Tocopheryl Acetate (Vitamin E)	0.03
	Ascorbic Acid (Vitamin C)	0.0295
	Vitamin A Palmitate	0.01
	Niacinamide (Vitamin B3)	0.0085
	Zinc Oxide	0.0057
	The Wright Group, Ferric Orthophosphate	0.0050
	D-Calcium Pantothenate (Vitamin B5)	0.0049
	Vitamin D3	0.0019
	Pyridoxine HCL (Vitamin B6)	0.00096
	Riboflavin (Vitamin B2)	0.00079
	Copper Oxide	0.00072
	Thiamine Mononitrate (Vitamin B1)	0.0006
	D-Biotin (Vitamin B8)	0.00015
	Folic Acid	0.000114
	Potassium Iodide	0.000075
	Manganese Sulfate	0.000380
	Chromium Chloride	0.000048
	Vitamin K	0.00004
	Sodium Molybdate	0.0000135
	Selenium	0.011
	Cyanocobalain (vitamin B-12)	0.00000152
	Total:	84.075

Breakfast Rice

	Nutrient Analysis	Yield:	1 serving
		No. Ingredients:	38

Nutrient	Value	Unit	Goal	% of goal
Weight	85.174	g
Kilocalories	332.699	kcal	2000.000	17%
Protein	24.961	g	50.000	50%
Carbohydrate	42.377	g	300.000	14%
Fat, Total	9.665	g	65.000	15%
Alcohol	0.000	g
Cholesterol	39.186	mg	300.000	13%
Saturated Fat	3.307	g	20.000	17%
Monounsaturated Fat	3.716	g
Polyunsaturated Fat	0.636	g
MFA 18:1, Oleic	3.704	g
PFA 18:2, Linoleic	0.738	g
PFA 18:3, Linolenic	0.760	g
PFA 20:5, EPA	0.000	g
PFA 22:6, DHA	0.000	g
Trans Fatty Acid	0.030	g
Sodium	185.133	mg	2400.000	8%
Potassium	1769.772	mg	3500.000	51%
Vitamin A (RE)	0.029	RE
Vitamin A (IU)	2524.229	IU	5000.000	50%
Vitamin A (RAE)	0.015	μg
Beta-Carotene	0.112	μg
Alpha-Carotene	0.001	μg
Lutein (+Zeaxanthin)	0.222	μg
Beta-Cryptoxanthin	0.129	μg
Lycopene	0.015	μg
Vitamin C	29.854	mg	60.000	50%
Calcium	502.041	mg	1000.000	50%
Iron	9.005	mg	18.000	50%
Vitamin D (ug)	0.000	μg	10.000	0%
Vitamin D (IU)	198.600	IU	400.000	50%
Vitamin E (mg)			20.000
Vitamin E (IU)	15.077	IU	30.000	50%
Alpha-Tocopherol	0.036	mg
Thiamin	0.751	mg	1.500	50%
Riboflavin	0.847	mg	1.700	50%
Niacin	9.986	mg	20.000	50%
Pyridoxine (Vitamin B6)	1.010	mg	2.000	50%
Folate (Total)	201.434	μg	400.000	50%
Folate (DFE)	2.235	μg
Cobalamin (Vitamin B12)	3.024	μg	6.000	50%
Biotin	150.840	μg	300.000	50%
Pantothenic Acid	4.963	mg	10.000	50%
Vitamin K	40.074	μg	80.000	50%
Phosphorus	497.745	mg	1000.000	50%
Iodine	75.000	μg	150.000	50%
Magnesium	200.273	mg	400.000	50%
Zinc	7.488	mg	15.000	50%
Copper	0.995	mg	2.000	50%
Manganese	1.004	mg	2.000	50%
Selenium	35.003	μg	70.000	50%
Fluoride		μg
Chromium	0.060	mg	0.120	50%
Molybdenum	37.500	μg	75.000	50%
Dietary Fiber, Total	7.096	g	25.000	28%
Soluble Fiber	0.362	g
Insoluble Fiber	5.674	g
Crude Fiber	0.024	g
Sugar, Total	12.945	g
Glucose	0.001	g
Galactose	0.000	g
Fructose	0.001	g
Sucrose	11.903	g
Lactose	0.000	g
Maltose	0.000	g
Sugar Alcohol	0.000	g
Other Carbohydrate	21.977	g
Tryptophan	350.355	mg
Threonine	1111.953	mg
Isoleucine	1398.833	mg
Leucine	2383.369	mg
Lysine	1906.970	mg
Methionine	609.728	mg
Cystine	273.802	mg
Phenylalanine	1357.114	mg
Tyrosine	1155.149	mg
Valine	1579.270	mg
Arginine	1864.797	mg
Histidine	711.093	mg
Alanine	921.828	mg
Aspartic Acid	2497.790	mg
Glutamic Acid	5400.890	mg
Glycine	841.797	mg
Proline	735.249	mg
Serine	1417.470	mg
Moisture	1.908	g
Ash	1.774	g
Caffeine	0.000	mg

DAILY VALUES/RDI - ADULT/CHILD

	Percentage of Kcals
	Protein	28.0%
	Carbohydrate	47.6%
	Fat, total	24.4%
	Alcohol	0.0%

Food 4: Granola

Granola Formulation

	Ingredients:	grams

	Thick Rolled Oats	30.00
	Milk protein isolate	13.00
	Soy Flake	11.50
	Flax Seed Powder, 30 mesh	3.80
	Potassium Phosphate	1.290
	Oat Fiber	1.00
	Dried Whole Egg Powder	1.00
	Ground Cinnamon	0.45
	Nat. Vanilla Flavor	0.40
	Bag Butter Powder	0.30
	Calcium Phosphate	0.2800
	Sea Salt	0.25
	Magnesium Oxide	0.155
	DL-Alpha Tocopheryl Acetate (Vitamin E)	0.0301
	Ascorbic Acid (Vitamin C)	0.0300
	Vitamin A Palmitate	0.0100
	Niacinamide (Vitamin B3)	0.01
	Zinc Oxide	0.0063
	Ferric Orthophosphate	0.0050
	D-Calcium Pantothenate (Vitamin B5)	0.005
	Vitamin D3	0.00193
	Pyridoxine HCL (Vitamin B6)	0.001
	Copper Oxide	0.00075
	Riboflavin (Vitamin B2)	0.0007
	Thiamine Mononitrate (Vitamin B1)	0.0006
	Manganese Sulfate	0.0004
	Folic Acid	0.00016
	D-Biotin (Vitamin B8)	0.00015
	Potassium Iodide	0.000075
	Chromium Chloride	0.000049
	Vitamin K	0.00004
	Sodium Molybdate	0.0000145
	Sodium Selenite	0.000012
	Cyanocobalain (vitamin B-12)	0.00000165
	Total:	63.53

	Mix the following ingredients,
	then slowly add under agitation
	to the dry blend above.

	Water	30.00
	Turbinado Sugar	15.00
	Glycerin	13.00
	Coconut Oil	7.00
	Total:	65.00
	Complete Batch Total:	128.53

Granola

	Nutrient Analysis	Yield:	1 serving
		No. Ingredients:	37

Nutrient	Value	Unit	Goal	% of goal
Weight	98.527	g
Kilocalories	392.379	kcal	2000.000	20%
Protein	25.590	g	50.000	51%
Carbohydrate	52.635	g	300.000	18%
Fat, Total	11.539	g	65.000	18%
Alcohol	0.000	g
Cholesterol	36.602	mg	300.000	12%
Saturated Fat	6.891	g	20.000	34%
Monounsaturated Fat	0.625	g
Polyunsaturated Fat	1.102	g
MFA 18:1, Oleic	0.673	g
PFA 18:2, Linoleic	0.354	g
PFA 18:3, Linolenic	0.760	g
PFA 20:5, EPA	0.000	g
PFA 22:6, DHA	0.000	g
Trans Fatty Acid	0.028	g
Sodium	148.288	mg	2400.000	6%
Potassium	1749.396	mg	3500.000	50%
Vitamin A (RE)	0.133	RE
Vitamin A (IU)	2525.337	IU	5000.000	51%
Vitamin A (RAE)	0.068	μg
Beta-Carotene	0.504	μg
Alpha-Carotene	0.005	μg
Lutein (+Zeaxanthin)	0.999	μg
Beta-Cryptoxanthin	0.580	μg
Lycopene	0.068	μg
Vitamin C	30.339	mg	60.000	51%
Calcium	505.706	mg	1000.000	51%
Iron	9.071	mg	18.000	50%
Vitamin D (ug)	0.000	μg	10.000	0%
Vitamin D (IU)	200.750	IU	400.000	50%
Vitamin E (mg)			20.000
Vitamin E (IU)	15.121	IU	30.000	50%
Alpha-Tocopherol	0.017	mg
Thiamin	0.738	mg	1.500	49%
Riboflavin	0.842	mg	1.700	50%
Niacin	10.453	mg	20.000	52%
Pyridoxine (Vitamin B6)	1.006	mg	2.000	50%
Folate (Total)	200.317	μg	400.000	50%
Folate (DFE)	0.027	μg
Cobalamin (Vitamin B12)	2.984	μg	6.000	50%
Biotin	150.000	μg	300.000	50%
Pantothenic Acid	5.064	mg	10.000	51%
Vitamin K	40.175	μg	80.000	50%
Phosphorus	237.484	mg	1000.000	24%
Iodine	75.000	μg	150.000	50%
Magnesium	208.861	mg	400.000	52%
Zinc	7.672	mg	15.000	51%
Copper	1.024	mg	2.000	51%
Manganese	1.041	mg	2.000	52%
Selenium	35.014	μg	70.000	50%
Fluoride		μg
Chromium	0.061	mg	0.120	50%
Molybdenum	37.500	μg	75.000	50%
Dietary Fiber, Total	7.493	g	25.000	30%
Soluble Fiber	1.873	g
Insoluble Fiber	4.560	g
Crude Fiber	0.110	g
Sugar, Total	15.837	g
Glucose	0.005	g
Galactose	0.000	g
Fructose	0.005	g
Sucrose	14.879	g
Lactose	0.000	g
Maltose	0.000	g
Sugar Alcohol	0.000	g
Other Carbohydrate	0.000	g
Tryptophan	301.761	mg
Threonine	957.272	mg
Isoleucine	1205.387	mg
Leucine	2035.749	mg
Lysine	1684.523	mg
Methionine	510.681	mg
Cystine	217.991	mg
Phenylalanine	1153.047	mg
Tyrosine	995.112	mg
Valine	1337.948	mg
Arginine	1571.137	mg
Histidine	611.666	mg
Alanine	856.257	mg
Aspartic Acid	2149.881	mg
Glutamic Acid	4602.265	mg
Glycine	705.088	mg
Proline	618.316	mg
Serine	1212.297	mg
Moisture	5.498	g
Ash	2.158	g
Caffeine	0.000	mg

DAILY VALUES/RDI - ADULT/CHILD

	Percentage of Kcals
	Protein	24.6%
	Carbohydrate	50.5%
	Fat, total	24.9%
	Alcohol	0.0%

Food 5: Pad Thai

Pad Thai Formulation

	Ingredients:	grams

	Mung Bean Noodles	25.00
	Soy flakes	10.00
	Air Dried Carrot (4.36 umol TE/g)	3.00
	Air Dried Green Onion (42.89 umol TE/g)	1.00
	Pad Thai Sauce	5.00
	High Oleic Safflower Oil (204 umol TE/g)	5.00
	Reduced Sodium Soy Sauce Powder	1.00
	Dark Brown Sugar	10.00
	Nat Flavor Enhancer	0.26
	Anchovy powder	0.90
	Fish Sauce Powder	0.50
	Partially Defatted Peanut Flour, 28%	12.00
	fat dark roast
	Milk Protein Isolate	6.00
	Flax Seed Powder, 14 mesh	4.00
	Chicken Broth Powder	7.00
	Deoiled Lecithin	0.50
	Coconut Flavor Powder	0.30
	Rice Vinegar Powder	0.30
	Freeze Dried, Garlic Clove	0.40
	Freeze Dried, Ginger Root	0.20
	Air Dried Lime Peel Powder	0.30
	Mineral, Dicalcium Phosphate	0.94
	Mineral, Chromium Chloride	0.000050
	Mineral, Copper Oxide	0.00073
	Mineral, Ferric Orthophosphate	0.0060
	Mineral, Magnesium Oxide	0.145
	Mineral, Manganese Sulfate	0.00044
	Mineral, Potassium Iodide	0.000075
	Mineral, Dipotassium Phosphate	0.34
	Mineral, Sodium Molybdate	0.0000175
	Mineral, Selenium yeast (1 mg/gm)	0.015
	Mineral, Zinc Oxide	0.0063
	Vitamin B1, Thiamine Mononitrate	0.00058
	Vitamin B12, Cyanocobalain	0.0000024
	Vitamin B2, Riboflavin	0.0008
	Vitamin B3, Niacinamide	0.0096
	Vitamin B5, D-Calcium Pantothenate	0.0049
	Vitamin B6, Pyridoxine HCL	0.00099
	Vitamin B8, D-Biotin	0.00015
	Vitamin B9, Folic Acid	0.00015
	Vitamin C, Ascorbic Acid	0.0295
	Vitamin D3	0.00205
	Vitamin E, DL-Alpha Tocopheryl Acetate	0.0301
	Vitamin K	0.00004
	Total weight in grams:	94.19

Food 6: Miso Soup

Miso Soup Formulation

	Boiling Water	1 Cup
	Ingredients:	grams

	Freeze Dried Cod Powder	10.00
	Red Miso Powder	4.00
	Flavor Enhancer, 7103 wheat free	0.50
	Dried Seaweed	1.00
	Dried Whole Egg Powder Type W1	1.00
	Deoiled Lecithin	0.50
	VegOtein P80	7.00
	Chicken Broth	12.50
	Dipotassium Phosphate	0.58
	Dicalcium Phosphate	1.12
	Magnesium Oxide	0.15
	DL-Alpha Tocopheryl Acetate (Vitamin E)	0.03
	Ascorbic Acid (Vitamin C)	0.0295
	Vitamin A Palmitate	0.010
	Niacinamide (Vitamin B3)	0.0088
	Zinc Oxide	0.0073
	D-Calcium Pantothenate (Vitamin B5)	0.0049
	Ferric Orthophosphate	0.0075
	Vitamin D3	0.00197
	Pyridoxine HCL (Vitamin B6)	0.00096
	Riboflavin (Vitamin B2)	0.00077
	Copper Oxide	0.00097
	Thiamine Mononitrate (Vitamin B1)	0.00070
	Manganese Sulfate	0.00100
	Folic Acid	0.000196
	D-Biotin (Vitamin B8)	0.00015
	Potassium Iodide	0.000060
	Chromium Chloride	0.000060
	Vitamin K	0.00004
	Sodium Molybdate	0.0000375
	Selenium	0.035
	Cyanocobalain (vitamin B-12)	0.00000295
	Total:	38.48

Miso Soup

	Nutrient Analysis	Yield:	1 serving
		No. Ingredients:	32

Nutrient	Value	Unit	Goal	% of goal
Weight	38.485	g
Kilocalories	154.360	kcal	2000.000	8%
Protein	25.184	g	50.000	50%
Carbohydrate	3.282	g	300.000	1%
Fat, Total	4.426	g	65.000	7%
Alcohol	0.000	g
Cholesterol	97.290	mg	300.000	32%
Saturated Fat	1.169	g	20.000	6%
Monounsaturated Fat	0.332	g
Polyunsaturated Fat	0.605	g
MFA 18:1, Oleic	0.000	g
PFA 18:2, Linoleic	0.000	g
PFA 18:3, Linolenic	0.000	g
PFA 20:5, EPA	0.000	g
PFA 22:6, DHA	0.000	g
Trans Fatty Acid	0.024	g
Sodium	424.416	mg	2400.000	18%
Potassium	538.494	mg	3500.000	15%
Vitamin A (RE)	4.004	RE
Vitamin A (IU)	2521.722	IU	5000.000	50%
Vitamin A (RAE)
Beta-Carotene
Alpha-Carotene
Lutein (+Zeaxanthin)
Beta-Cryptoxanthin
Lycopene
Vitamin C	30.022	mg	60.000	50%
Calcium	500.370	mg	1000.000	50%
Iron	9.037	mg	18.000	50%
Vitamin D [ug]	0.000	μg	10.000	0%
Vitamin D (IU)	198.250	IU	400.000	50%
Vitamin E (mg)			20.000
Vitamin E (IU)	15.122	IU	30.000	50%
Alpha-Tocopherol
Thiamin	0.759	mg	1.500	51%
Riboflavin	0.847	mg	1.700	50%
Niacin	10.040	mg	20.000	50%
Pyridoxine (Vitamin B6)	1.018	mg	2.000	51%
Folate (Total)	199.356	μg	400.000	50%
Folate (DFE)	0.000	μg
Cobalamin (Vitamin B12)	2.984	μg	6.000	50%
Biotin	150.035	μg	300.000	50%
Pantothenic Acid	5.049	mg	10.000	50%
Vitamin K	40.000	μg	80.000	50%
Phosphorus	502.059	mg	1000.000	50%
Iodine	75.000	μg	150.000	50%
Magnesium	200.407	mg	400.000	50%
Zinc	7.557	mg	15.000	50%
Copper	1.001	mg	2.000	50%
Manganese	1.001	mg	2.000	50%
Selenium	35.000	μg	70.000	50%
Fluoride		μg
Chromium	0.060	mg	0.120	50%
Molybdenum	37.500	μg	75.000	50%
Dietary Fiber, Total	0.839	g	25.000	3%
Soluble Fiber	0.003	g
Insoluble Fiber	0.008	g
Crude Fiber		g
Sugar, Total	0.021	g
Glucose	0.000	g
Galactose	0.000	g
Fructose	0.000	g
Sucrose	0.000	g
Lactose	0.000	g
Maltose	0.000	g
Sugar Alcohol	0.000	g
Other Carbohydrate		g
Tryptophan	7.802	mg
Threonine	21.440	mg
Isoleucine	24.509	mg
Leucine	41.783	mg
Lysine	33.616	mg
Methionine	15.033	mg
Cystine	10.772	mg
Phenylalanine	25.478	mg
Tyrosine	19.937	mg
Valine	30.111	mg
Arginine	30.909	mg
Histidine	12.104	mg
Alanine	27.242	mg
Aspartic Acid	50.550	mg
Glutamic Acid	64.332	mg
Glycine	16.339	mg
Proline	18.437	mg
Serine	37.980	mg
Moisture	0.930	g
Ash	2.727	g
Caffeine	0.000	mg

DAILY VALUES/RDI - ADULT/CHILD

	Percentage of Kcals
	Protein	65.5%
	Carbohydrate	8.5%
	Fat, total	25.9%
	Alcohol	0.0%

Food 7: Red Beans and Rice

Red Bean & Rice

Size:
Ingredients:	grams

Minute Rice	10.50
Drum Dried Tomato Paste Flakes (6.94 umol TE/g)	0.66
Drum Dried Red Bean Powder (86.06 umol TE/g)	20.00
Mirepoix Powder	2.50
Freeze Dried Raw Garlic	0.50
Freeze Dried Oregano	0.10
Soy Flakes	12.00
Sea Salt	0.70
Ground Cumin	0.20
Tomato Flavor	0.20
Milk Protein Isolate	12.50
High Oleic Safflower Oil	5.00
Lecithin	0.40
Chili Seasoning	2.00
Flavor Enhancer, Wheat Free	0.40
Freeze Dried Cilantro	0.30
14 mesh Flax Seed	3.80
Crystalline Fructose	1.00
Sharp Vermont Cheddar Seasoning	4.00
Dipotassium Phosphate	1.20
Dicalcium Phosphate	0.95
Magnesium Oxide	0.121
DL-Alpha Tocopheryl Acetate (Vitamin E)	0.03
Ascorbic Acid (Vitamin C)	0.0245
Vitamin A Palmitate	0.082
Niacinamide (Vitamin B3)	0.0090
Zinc Oxide	0.0058
D-Calcium Pantothenate (Vitamin B5)	0.0049
Ferric Orthophosphate	0.0048
Vitamin D3	0.00193
Pyridoxine HCL (Vitamin B6)	0.00090
Riboflavin (Vitamin B2)	0.00077
Copper Oxide	0.00061
Thiamine Mononitrate (Vitamin B1)	0.00062
Folic Acid	0.00010
D-Biotin (Vitamin B8)	0.00015
Potassium Iodide	0.000075
Chromium Chloride	0.000049
Vitamin K	0.000033
Sodium Molybdate	0.0000145
Selenium	0.008
Cyanocobalain (vitamin B-12)	0.00000180
Total:	79.2053

Red Beans & Rice

	Nutrient Analysis	Yield:	1 serving
		No. Ingredients:	42

Nutrient	Value	Unit	Goal	% of goal
Weight	79.205	g
Kilocalories	304.776	kcal	2000.000	15%
Protein	26.286	g	50.000	53%
Carbohydrate	33.015	g	300.000	11%
Fat, Total	9.042	g	65.000	14%
Alcohol	0.000	g
Cholesterol	23.158	mg	300.000	8%
Saturated Fat	1.441	g	20.000	7%
Monounsaturated Fat	4.612	g
Polyunsaturated Fat	0.936	g
MFA 18:1, Oleic	4.438	g
PFA 18:2, Linoleic	0.878	g
PFA 18:3, Linolenic	0.766	g
PFA 20:5, EPA	0.000	g
PFA 22:6, DHA	0.000	g
Trans Fatty Acid	0.075	g
Sodium	699.307	mg	2400.000	29%
Potassium	1139.823	mg	3500.000	33%
Vitamin A (RE)	45.153	RE
Vitamin A (IU)	21001.410	IU	5000.000	420%
Vitamin A (RAE)	18.400	μg
Beta-Carotene	194.555	μg
Alpha-Carotene	11.343	μg
Lutein (+Zeaxanthin)	95.102	μg
Beta-Cryptoxanthin	41.028	μg
Lycopene	0.087	μg
Vitamin C	30.125	mg	60.000	50%
Calcium	551.141	mg	1000.000	55%
Iron	9.389	mg	18.000	52%
Vitamin D (ug)	0.000	μg	10.000	0%
Vitamin D (IU)	199.250	IU	400.000	50%
Vitamin E (mg)	0.078	mg	20.000	0%
Vitamin E (IU)	15.110	IU	30.000	50%
Alpha-Tocopherol	0.381	mg
Thiamin	0.756	mg	1.500	50%
Riboflavin	0.851	mg	1.700	50%
Niacin	9.994	mg	20.000	50%
Pyridoxine (Vitamin B6)	1.012	mg	2.000	51%
Folate (Total)	200.749	μg	400.000	50%
Folate (DFE)	2.919	μg
Cobalamin (Vitamin B12)	3.050	μg	6.000	51%
Biotin	150.323	μg	300.000	50%
Pantothenic Acid	5.065	mg	10.000	51%
Vitamin K	40.179	μg	80.000	50%
Phosphorus	757.914	mg	1000.000	76%
Iodine	75.000	μg	150.000	50%
Magnesium	205.145	mg	400.000	51%
Zinc	7.707	mg	15.000	51%
Copper	1.030	mg	2.000	51%
Manganese	1.087	mg	2.000	54%
Selenium	35.762	μg	70.000	51%
Fluoride	0.002	μg
Chromium	0.061	mg	0.120	51%
Molybdenum	38.500	μg	75.000	51%
Dietary Fiber, Total	8.052	g	25.000	32%
Soluble Fiber	0.226	g
Insoluble Fiber	2.271	g
Crude Fiber	0.272	g
Sugar, Total	4.532	g
Glucose	0.025	g
Galactose	0.002	g
Fructose	1.052	g
Sucrose	0.104	g
Lactose	0.000	g
Maltose	0.000	g
Sugar Alcohol	0.000	g
Other Carbohydrate	18.052	g
Tryptophan	303.813	mg
Threonine	965.990	mg
Isoleucine	1218.725	mg
Leucine	2062.106	mg
Lysine	1684.206	mg
Methionine	508.757	mg
Cystine	229.929	mg
Phenylalanine	1177.150	mg
Tyrosine	998.849	mg
Valine	1357.549	mg
Arginine	1630.893	mg
Histidine	621.853	mg
Alanine	843.507	mg
Aspartic Acid	2221.129	mg
Glutamic Acid	4709.236	mg
Glycine	743.956	mg
Proline	681.382	mg
Serine	1221.597	mg
Moisture	2.308	g
Ash	2.311	g
Caffeine	0.000	mg

DAILY VALUES/RDI - ADULT/CHILD

	Percentage of Kcals
	Protein	33.0%
	Carbohydrate	41.5%
	Fat, total	25.5%
	Alcohol	0.0%

The above formulations and nutrient analyses are but few of the myriad food compositions that can be developed under the subject invention, and do not limit but simply illustrate the invention. Other compositions would be apparent to those skilled in the field based on the totality of this disclosure.